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Pasta with Swiss Chard & Pine Nuts

This is one of my favorite ways to enjoy beautiful, nutrient-rich swiss chard. Pine nuts are certainly not cheap, but are– at least to me– a worthwhile indulgence. However, chopped toasted walnuts would also be tasty.
*Because the stalks of the chard are tougher than the leaves, they need a longer cooking time. First cut off and discard the very ends of the stalks. Then cut the stalks from the leaves, and chop into 1” pieces. In a separate pile, chop the leaves.
*To toast the pine nuts, heat in a dry skillet over medium heat for a couple of minutes, watching closely, just until lightly browned and fragrant.